Roast Quails

Quails are more plentiful now than formerly, being sent over in vast quantities, alive, from abroad. Pluck and draw the birds, and roast before a brisk fire or in a quick oven. Baste with butter, and serve on toast. Time: about fifteen minutes.

In drawing the birds, reserve the liver and trail, cook in a little butter, and pound them, and spread over the toast on which the birds are placed, adding a little pepper and salt.

The birds can be roasted without being drawn at all; in which case, take care that the toast catches whatever of the trail may fall.

Quince

The quince is a hard fruit, possessing a very strong flavour. They are very likely to make their presence known in a house when kept raw: one quince in this respect being possessed of fifty-apple-power. One quince cut up and added to an apple pie is a great improvement, especially when cold.

Curried Rabbit

Parboil the rabbit for about twenty minutes, in the stock-pot, if possible. (See No. 10.) Let it drain and get cold; then cut up the rabbit into joints. Flour these, and fry them of a light brown colour, in a frying-pan with a little fat or butter. (See No. 6.) Warm these joints up in some curry sauce. It is, however, more economical to cut the meat from the bones, and only curry the meat. (See Curry Sauce).

The remains of roast or boiled rabbit will make curry by simply being warmed up in the curry sauce. It is generally best to cut the meat from the bones, warm up the meat only in the curry, and put the bones back to make stock. This can be done whether the curry is made from a whole rabbit, or merely from the remains of one that has been served previously.

Iced Raspberries For Dessert

Raspberries can be iced like currants for dessert, but are liable to break (see Currants for Dessert), especially if, as they should be, they are very ripe. They take a very long time to dry. A little weak gum is better than whipped-up white of egg.

Ray

This fish, which is in season during the winter months, is very similar to skate, and should be treated like skate in every respect.

Rhubarb Fool

Stew the rhubarb till tender with a very little water. Sometimes the rhubarb requires peeling. Sweeten the rhubarb with some moist sugar, rub it through a wire sieve, and mix with about half a pint of milk, boiled separately, in which a dessertspoonful of Swiss milk has been dissolved. Proportions: three parts pulp to one part milk. A yolk of an egg can be beaten up in the milk after it has boiled, but the egg must not boil.

Custard can be used instead of milk, in which case rather more custard will be required than milk.

Stewed Rhubarb

Stew the rhubarb in a very little water, only sufficient to moisten the bottom of the stewpan; when tender, sweeten with moist sugar. Rhubarb can be stewed by placing it cut up in a jar with some sugar, and placing the jar in the oven. A little cochineal will improve the colour.